Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals "Spatial-Temporal-Content" changes of parishins in Gastrodiae Rhizoma during the steaming process. (December 2022)

• Record Type: Journal Article
• Authors: Ma, Tianyu; Sun, Chenglong; Han, Yuhao; Guo, Lanping; Huang, Luqi; Wang, Xiao
• Is Part Of: Food research international. Volume 162(2022)Part B
• Publication Date: 2022-12
• Subjects: Gastrodiae Rhizoma -- MALDI-MS imaging -- Parishins -- Steaming -- Spatial dynamic changes -- Processing mechanism; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112092
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A MALDI-MSI method to visualize 13 phenols including 11 parishins was established. "Spatial-temporal-content" changes of parishins during steaming were visualized. The degradation pathways of parishins related to two hydrolases were summarized. Steaming the Gastrodiae Rhizoma can inactivate hydrolases and protect parishins. Provided theoretical support for standardized processing of Gastrodiae Rhizoma . Abstract: Gastrodiae Rhizoma is a commonly used plant material for both medicine and food in China for thousands of years. Steaming as the main pre-processing method of Gastrodiae Rhizoma is the key to its quality formation. In this study, we established a high-coverage matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method to visualize the spatial distribution of phenols in Gastrodiae Rhizoma . By optimizing 1, 5-diaminonaphthalene as MALDI matrix in negative mode, the "spatial-temporal-content" changes of 13 phenols including 11 parishins in Gastrodiae Rhizoma during the steaming process were imaged. We also characterized the activity of two hydrolases related to parishins degradation during the steaming. Moreover, the degradation pathways of parishins in Gastrodiae Rhizoma were summarized. The integration of spatially-resolved parishins and corresponding hydrolases information revealed the scientific connotation of steaming as the processing method of Gastrodiae Rhizoma is to inactivate hydrolases and protect parishins, which provided theoretical support for the quality improvement and the standardized processing of Gastrodiae Rhizoma .